Salsa Verde con Saumon from The Italian Regional Cookbook by Valentina Harris

Ingredients

• 30 ml/2 tbsp white wine vinegar
• 5 ml/1 tsp tomato paste
• 15 ml/1 tbsp salted capers
• 75 ml/5 tbsp soft white breadcrumbs
• 6-8 oven-baked salmon fillets
• 2 hard-boiled eggs, shelled and halved
• 60 ml/4 tbsp extra virgin olive oil
• 50 g/2 oz fresh flat leaf parsley, leaves removed
• 1 garlic clove
• 2 or 3 salted anchovies